Seattle Black Beans

Becky Luigart-Stayner; Jan Gautro

Yield:

10 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 254
Caloriesfromfat 12 %
Fat 3.5 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 0.7 g
Protein 15 g
Carbohydrate 39 g
Fiber 9.5 g
Cholesterol 3 mg
Iron 3.2 mg
Sodium 378 mg
Calcium 83 mg

Ingredients

3 cups dried black beans
6 cups fat-free, less-sodium chicken broth
1/2 cup water
1/2 teaspoon black pepper
1/4 teaspoon salt
2 bacon slices
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
2 garlic cloves, minced

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Chef Christine Keff,

Flying Fish and Fandango, Seattle,

July 2002